Baked Mini Lemon Cheesecakes

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If you love tangy desserts, these baked mini lemon cheesecakes are a must-make. With zesty lemon baked right into the creamy filling and a bright lemon curd star on top, these tiny beauties deliver big flavor. Baked in a muffin pan—no water bath, no fuss—they’re perfect for summer gatherings, parties, or just a light, citrusy treat. Ready to up your mini cheesecake game?

Mini baked cheesecakes on the table. — Baked Mini Lemon Cheesecakes.

When I ran my cake business, these lemon cheesecakes were a summertime favorite. People loved the tangy contrast of lemon and creamy cheesecake—it felt fresh, bright, and elegant. I loved piping that mascarpone cream ring, topping each with a spoonful of curd, and watching them disappear. Perfectly portioned, perfectly impressive.

Why You’ll LOVE This Recipe

Fresh Citrus Boost – Bright lemon flavor that steals the show.
Bite-Sized Brilliance – Perfect portion control (and so cute!).
Effortless Elegance – No springform pan. No water bath.
Make-Ahead Friendly – Bake ahead, chill overnight, and top just before serving.

Baked mini lemon cheesecakes. — Baked Mini Lemon Cheesecakes.

Ingredients & Substitutes

Cream Cheese: Full-fat brick-style only.
Sour Cream: Adds tang and texture; can sub Greek yogurt.
Heavy Cream: Optional for extra silkiness.
Lemon Juice & Zest: Fresh is crucial for true citrus flavor.
Cornstarch: Helps the batter set beautifully.
Lemon Curds: Homemade or store-bought are both great.
Mascarpone: For that smooth, pipeable whipped cream.
Cookies/Biscuits: Graham crackers, digestive, or shortbread.
Butter: Unsalted is preferred; adjust salt if needed.

Ingredients for mini lemon cheesecakes. — Baked Mini Lemon Cheesecakes.

Step-by-Step Instructions

1. Prepare the Muffin Pan

Line a standard 12-cup muffin tin with paper liners. Preheat your oven to 150°C / 300°F.

Progress pictures making cheesecake batter. — Baked mini cheesecakes

2. Make the Crust

Mix the crushed biscuits with melted butter until it resembles wet sand. Divide equally among the liners (about 1–1½ tbsp each). Press down firmly with a spoon.
Optional: Bake for 5 minutes, then let cool. (I skip this when in a rush and it still holds up!)

3. Make the Cheesecake Batter

In the bowl of a stand mixer, beat cream cheese until smooth. Add sugar, sour cream, heavy cream, lemon juice, zest, and vanilla. Mix in eggs one at a time, then add cornstarch.

4. Fill the Muffin Cups

Divide the batter among the 12 cups — they’ll be nearly full.

Progress pictures making lemon cheesecakes. — Baked Mini Lemon Cheesecakes.

5. Bake

Place the muffin pan directly on the center rack of your oven (no water bath needed).
Bake at 150°C / 300°F for 25–30 minutes, until the edges are set and the centers are just slightly jiggly.

6. Cool

Cool at room temperature, then chill in the fridge for at least 4 hours or overnight.

7. Make the Mascarpone Cream

Whip cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Beat until stiff peaks form. Transfer to a piping bag fitted with a star tip.

8. Decorate

Pipe border, add an extra dollop of lemon curd, and garnish with lemon zest or mint.

Baked mini cheesecakes on the table. — Baked Mini Lemon Cheesecakes.

Veena Azmanov

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These baked mini lemon cheesecakes feature a buttery crust, zesty baked filling, and a vibrant lemon curd topping. Easy muffin pan dessert with big flavor!

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Prep Time 20

Cook Time 25

Chilling time 4

Total Time 4 45

Servings: 12 servings

Course: Dessert, Desserts

Cuisine: American, International

Calories: 601

Video

Ingredients

For the Crust

150 g (1½ cup) Crushed graham crackers or digestive biscuits
60 g (¼ cup) Unsalted butter melted

For the Cheesecake Filling

750 g (26 oz) Full-fat cream cheese softened
200 g (1 cup) Granulated sugar
240 g (1 cup) Sour cream
120 ml (½ cup) Heavy cream
4 large Eggs
4 tbsp Cornstarch
1 tbsp Lemon juice
1 tsp Vanilla extract
Zest of 1 lemon

Mascarpone Whipped Cream

120 ml (½ cup) Heavy cream cold (½ cup)
125 g (4½ oz) Mascarpone cheese
2 tbsp Powdered sugar
½ tsp Vanilla extract

For the Topping

120 g (½ cup) Lemon curd store-bought or homemade
Fresh lemon zest or thin lemon wedges for garnish, optional

Method

Prep the Pan – Preheat the oven to 150°C / 300°F. Line a 12-cup muffin pan with paper liners.
Make the Crust – Mix crushed cookies with melted butter until evenly combined. Press 1 to 1½ tablespoons of crust mixture into the bottom of each liner. No pre-baking required.
150 g Crushed graham crackers or digestive biscuits , 60 g Unsalted butter
Make the Cheesecake Batter – In the bowl of a stand mixer, beat cream cheese until smooth and creamy. Add sugar and beat again. Mix in sour cream, heavy cream, lemon juice, zest, and vanilla. Add eggs one at a time, mixing on low until just combined. Sift in cornstarch and mix until smooth.
750 g Full-fat cream cheese, 200 g Granulated sugar , 240 g Sour cream , 120 ml Heavy cream , 4 large Eggs, 4 tbsp Cornstarch , 1 tbsp Lemon juice , 1 tsp Vanilla extract, Zest of 1 lemon
Fill the Muffin Cups – Spoon the batter into the cups, filling nearly to the top. Tap the pan lightly on the counter to release any air bubbles.
Bake – Bake for 25–30 minutes or until the tops are just set and centers have a slight jiggle. No water bath needed. Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
Make the Mascarpone Cream – Whip cold cream to soft peaks. Add mascarpone, powdered sugar, and vanilla. Beat just until stiff peaks form. Transfer to a piping bag fitted with a star or open tip.
120 ml Heavy cream, 125 g Mascarpone cheese , 2 tbsp Powdered sugar, ½ tsp Vanilla extract
Decorate – Pipe a ring of mascarpone cream on top of each cheesecake. Spoon about 1–1½ teaspoons of lemon curd into the center. Garnish with a curl of lemon zest or a mint leaf if desired.
120 g Lemon curd , Fresh lemon zest or thin lemon wedges